Coconut Chip & Pecan Chocolate Chip Cookies

So last night I decided to do a little baking – it’s been awhile on that front. I was craving homemade chocolate chip cookies but with a little extra something. So, I decided to add in Trader Joe’s Roasted Coconut Chips and chopped up pecans for some additional flavor and texture. They turned out pretty dang tasty. I made these large – each scoop of dough was probably at least a tablespoon and a half. I baked them for exactly 10 minutes which was perfect. They weren’t completely cooked through but the tops were lightly browned and once they had to time to sit, they firmed up into the perfect chewy chocolate chip cookie.

The kitchen smelled delicious, I got my chocolate/coconut fix and all was right in the world.

Ingredients:

• 1 cup (2 sticks salted butter), softened
• 1/2 cup granulated sugar
• 1 1/2 cups brown sugar
• 2 large eggs
• 2 tsp. vanilla extract
• 1 tsp. baking soda
• 1 1/2 tsp. baking powder
• 3 cups all-purpose flour
• 2 cups semi-sweet chocolate chips
• 3/4 cup chopped pecans
• 3/4 cup Trader Joe’s Roasted Coconut Chips (or similar)

Preheat oven to 350 degrees F. Cream together butter and both sugars until nice and fluffy – at least a few minutes. You want the mixture to be very creamy.

Add in the eggs and vanilla and mix for another couple minutes. Next, incorporate baking soda, baking powder and flour. I added a cup of flour at a time and mixed the batter fully between each addition of each cup (for a total of three cups).

Finally, add in chocolate chips, chopped pecans and roasted coconut chips and give everything a good good stir. The batter will probably be thick, but that’s what you want!

I made 6 cookies per cookie sheet. Place parchment on the sheet and scoop out dough into 1 1/2 tablespoon size portions. Bake for 10 minutes. At this point, the tops of my cookies were a beautiful light golden brown, but the insides were not completely cooked through – almost, but not quite. This is what you want as it will allow the cookie to finish cooking while cooling.

Not going to lie, these cookies looked like something from a bakery, they had great height and color to them. And the taste was super delicious!

Place “cooked” cookies on cooling rack or towel covered in parchment and allow them to cool completely. Eat a couple (duh!) and place the rest in Tupperware for snacking throughout the week. I tend to keep my cookies in the fridge as I find it keeps them “chewier” in the long run.

Enjoy! And Happy Spring!